Preheat oven to 180°C, 160°C Fan, Gas Mark 4.

Begin by soaking the raisins in the rum and set aside.

To make the dough, using a large bowl, begin by sifting the flour. After, heat the milk in a saucepan over a low heat and crumble the yeast into the lukewarm milk. Add a tablespoon of flour and a pinch of salt and stir everything into a thick paste.

Let the yeast porridge rise under a cloth for 30 minutes.

Mix the flour with sugar and salt and stir well. Beat the eggs and let them slide into the bowl and add the butter in flakes. Add the yeast porridge and work everything together to form a smooth dough.

Add the rum-soaked raisins into the dough. Cover with a cloth and let rise for 2 hours.

After the dough has risen, quarter the dough and bake in greased petite casseroles at 180°C, 160°C Fan, Gas Mark 4 for 30 minutes.

To make the syrup, glaze, and fruits

While the dough bakes, boil a syrup from the sugar and water, and then add the rum. Soak the hot cakes with it. Bring the apricot jam to the boil with water and sugar and then brush the cakes with it.

Cut the pineapple lengthways into quarters or eighths, depending on the size. Melt the sugar and butter in a pan and fry the pineapple in it.

Cut the cakes in half, dust with powdered sugar and serve with pieces of pineapple.